Brevetto n. 102017000147630, Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare.
Almeida, Beatriz; Valli, Enrico; Bendini, Alessandra; Gallina Toschi, Tullia, Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2017, 119, Article number: 1600230, pp. N/A - N/A [articolo]
B. Quintanilla-Casas, S. Bertín, K. Leik, F. Guardiola, A. Bendini, E. Valli, T. Gallina Toschi, A. Tres, S. Vichi, Sesquiterpene fingerprint for olive oil authentication: same tool, different approach, in: Book of abstracts, 2017, pp. 396 - 396 (atti di: 15th Euro Fed Lipid Congress, Uppsala (Svezia), 27-30 agosto 2017) [atti di convegno-abstract]Open Access
Ziad, Ayyad; Enrico, Valli; Alessandra, Bendini; Riccardo, Accorsi; Riccardo, Manzini; Marco, Bortolini; Mauro, Gamberi; Tullia Gallina, Toschi, Simulating international shipments of vegetable oils: focus on quality changes, «ITALIAN JOURNAL OF FOOD SCIENCE», 2017, 29, pp. 38 - 49 [articolo]Open Access
Tullia Gallina Toschi, Beatriz Quintanilla Casas, Alba Tres Oliver, Julen Bustamante, Francesc Guardiola, Diego L. García González, Ramón Aparicio-Ruiz, Enrico Valli, Sara Barbieri, Enrico Casadei, Florence Lacoste, Milena Bučar-Miklavčič, Ole Winkelmann, Karolina Brkić Bubola, Ummuhan Tibet, Alessandra Bendini, Stefania Vichi, TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT, in: Book of abstract 5th MS Food Day., 2017, pp. 143 - 144 (atti di: 5th MS Food Day, Bologna, 11-13 ottobre 2017) [atti di convegno-abstract]
D. L. García González, N. Tena, E. Valli, O. Winkelmann, P. Brereton, F. Lacoste, A. Maquet, S. Vichi, L. Conte, A. Bendini, T. Gallina Toschi, The development of reference materials in virgin olive oil sensory assessment: the contribution of flavour chemistry, in: Book of Proceedings, 2017, pp. 240 - 240 (atti di: 3rd IMEKO Foods- Metrology Promoting Standardization and Harmonization in Food and Nutrition, Salonicco (Grecia), 1-4 ottobre 2017) [atti di convegno-abstract]Open Access
E. Valli, R. Palagano, A. Berardinelli, L. Ragni, W. Moreda, M. Pérez Camino, A. Bendini, T. Gallina Toschi, Time Domain Reflectometry as a promising analytical approach for the determination of fatty acid ethyl esters in extra virgin olive oils, in: Book of Proceedings, 2017, pp. 239 - 239 (atti di: 3rd IMEKO Foods-Metrology Promoting Standardization and Harmonization in Food and Nutrition, Salonicco (Grecia), 1-4 ottobre 2017) [atti di convegno-abstract]Open Access
Reboredo-Rodríguez, Patricia; Valli, Enrico; Bendini, Alessandra; Di Lecce, Giuseppe; Simal-Gándara, Jesus; Gallina Toschi, Tullia, A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012), «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2016, 118, pp. 1593 - 1599 [articolo]Open Access
Tesini, Federica; Valli, Enrico; Sgarzi, Federica; Soglia, Francesca; Petracci, Massimiliano; Bendini, Alessandra; Cavani, Claudio; Gallina Toschi, Tullia, An integrated sensory and instrumental approach to authenticate a typical Italian salami from Mora Romagnola pig breed, in: Program and Book of Abstracts "Assuring the integrity of the food chain: Fighting food fraude", 2016, pp. 134 - 134 (atti di: Assuring the integrity of the food chain: Fighting food fraude, Prague, 6-7 aprile 2016) [atti di convegno-abstract]
Valli, Enrico; Barbieri, Sara; Tesini, Federica; Palagano, Rosa; Sgarzi, Federica; Bendini, Alessandra; GALLINA TOSCHI, Tullia, Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation?, in: Book of Abstract., 2016, pp. 293 - 293 (atti di: 14th Euro Fed Lipid Congress, Ghent (Belgio), 18-21 September 2016) [atti di convegno-abstract]
Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Cancho-Grande, Beatriz; Valli, Enrico; Bendini, Alessandra; Gallina Toschi, Tullia; Simal-Gandara, Jesus, Characterization of virgin olive oils produced with autochthonous Galician varieties, «FOOD CHEMISTRY», 2016, 212, pp. 162 - 171 [articolo]Open Access
Fantin V., Bendini A., Buttol P., Camanzi L., Cardenia V., Cutaia L., Scalbi S., Scagliarino C., Rodriguez-Estrada M.T., Valli E., Gallina Toschi T, Il progetto FOOD CROSSING DISTRICT di Simbiosi industriale: due nuovi alimenti da sottoprodotti ed una mappa delle relative economie circolari in Emilia Romagna, in: GREEN AND CIRCULAR ECONOMY: RICERCA, INNOVAZIONE E NUOVE OPPORTUNITÀ. Atti di Ecomondo 2016., Maggioli Editore, 2016, pp. 431 - 437 (atti di: Ecomondo 2016, Rimini, 8-11 Novembre 2016) [Contributo in Atti di convegno]
A. Bendini; A. Vallverdu-Queralt; E. Valli; R. Palagano; R. M. Lamuela-Raventos; T. Gallina Toschi, Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and SPME-GC-MS, in: Eurosense 2016 proceeding on line, 2016(atti di: Eurosense 2016 - A sense of time, Dijon, 11 - 14 Settembre) [atti di convegno-poster]
Ruolo editoriale nella rivista «JOURNAL OF FOOD COMPOSITION AND ANALYSIS»
Ragni, L.; Berardinelli, A.; Cevoli, C.; Iaccheri, E.; Valli, E.; Zuffi, E.; Lazzarini, R.; Gallina Toschi, T., Multi-analytical approach for monitoring the freezing process of a milkshake based product, «JOURNAL OF FOOD ENGINEERING», 2016, 168, pp. 20 - 26 [articolo]
